If you love the taste of rich, chocolatey treats, but you don't have the time or the energy to bake some, you need to try this quick and easy vegan double chocolate cookie dough recipe instead.
The cookie dough takes less than 10 minutes to make and is an amazing option for when you are short on time.
Is there a better kind of dairy-free cookie dough than one that tastes just like brownies? It's rich, smooth and packed with plenty of chocolate chips. I like to make plenty of mini balls out of the chocolate cookie dough batter, but you can also serve it as a few larger portions.
Some other vegan cookie dough recipes that you will enjoy include my vegan cookie dough brownie bars, vegan cookie dough tart and vegan single serve healthy edible cookie dough.
Jump to:
Why You Will Love This Cookie Dough
- Rich Flavors - I always use a high quality cocoa powder for this recipe. It really makes a big difference due to it's richness and deeper flavor in comparison to regular cocoa powder options.
- Chocolatey Filling - The dairy-free chocolate chips are a nice addition to the main chocolate cookie dough batter as it makes it taste even more chocolatey. Despite the extra chocolate being added, it isn't overwhelming at all. Some other chocolate recipes that you should check out are my vegan chocolate bounty bars and my vegan oven s'mores chocolate dip.
- Easy to Make - Making this chocolate cookie dough is super simple. All you need to do is heat treat the flour, make the wet mixture separately, add in main dry ingredients, then finally add the soy milk and chocolate chips.
- Allergy Friendly & Plant Based - This double chocolate cookie dough recipe is wholly vegan and dairy free.
Ingredient Notes
- All-purpose flour - This regular white flour gives the cookie dough the correct texture and without it, the final outcome would be very different. This kind of flour also works really well in regular cookies such as, vegan melted snowman cookies and vegan biscoff cookies.
- Maple syrup - I use this to give the chocolate cookie dough additional sweetness. The recipe also contains granulated sugar and the two combine to create a nice balance.
- Peanut butter - Instead of a dominant chocolate flavor, I also like the cookie dough to have a subtle, nutty kick which compliments and elevates the rich chocolate flavors.
- Cocoa powder - Without the cocoa powder, this is just an ordinary cookie dough recipe. The cocoa powder is filled with chocolatey goodness.
- Soy Milk - The plant milk which is added to the vegan double chocolate cookie dough makes it nice and smooth. After the dairy-free milk is added, it doesn't taste as clumpy.
- Dairy-free chocolate chips - When these are folded into the batter, the chocolate cookie dough becomes double chocolate. This element makes the recipe even more mouthwatering.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- You can easily make this cookie dough gluten-free by swapping out just one of the ingredients in this recipe. The all-purpose flour can be substituted out for a gluten free 1:1 all purpose flour which is a baking-specific blend. I haven't tested this but the consistency should still be very tasty!
- This recipe calls for soy milk but you can also use other plant milks for this chocolate cookie dough. I've also tested oat milk and almond milk which brought great outcome too. I also made this swap an option in my vegan lemon poppy seed mug cake recipe.
How To Make Double Chocolate Cookie Dough
For the full method, please refer to the recipe card at the bottom of this post.
1: Heat treat the all-purpose flour inside the oven to ensure that it is safe to consume.
2: Combine all the wet batter ingredients.
3: Add in the dry ingredients, as well as the soy milk and chocolate chips. Serve.
Expert Tips
Add extra fillings and topping - When I have made this chocolate cookie dough in the past, I have filled and topped it with different things. You can stir in things such as, chopped nuts, dried fruits or even your favorite cereal! Puffed rice tastes amazing inside cookie dough.
Don't leave out the soy milk - When testing this recipe, I have sometimes chosen to leave out the plant milk in order to see what happens. Ultimately, it is quite dense and firm when you don't add it in. The soy milk makes it much creamier and easy to eat.
Don't forget to heat treat the flour - Heat treating the flour is by far the most important step. Healthy and safety is always the priority. Please don't ever eat raw flour as this can make you very unwell.
Recipe FAQs
When adding the soy milk, make sure you drop it in slowly until it reaches your desired consistency.
When making a treat like vegan cookie dough, it is so important that you heat treat you flour first in the oven. The high heat allows the bad bacterias to be eradicated and also keeps the flour usable in treats like edible cookie dough.
Chocolate cookie dough is a little different to brownie batter which is a lot wetter and is usually spread on things such as, toast. This chocolate cookie dough has a much thicker consistency, yet it still remains nice and smooth when you're eating it!
I recommend that you eat it as soon as it is ready. Any leftovers can be stored inside the fridge for up to three days.
More Vegan Chocolate Recipes
If you tried this Double Chocolate Cookie Dough Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Double Chocolate Chip Brownie Cookie Dough
Ingredients
Cookie Dough:
- 80 g all-purpose flour sifted, heat treated
- 50 g granulated sugar
- 1.5 Tablespoons maple syrup
- 100 g vegan butter melted, warm
- 30 g peanut butter
- 60 g cocoa powder
- 1 Tablespoon soy milk
- 70 g vegan chocolate chips
- pinch of salt
Instructions
Heat treat the flour:
- Preheat your oven to 180 Celsius (350F).
- Line your baking tray with parchment paper and add the flour to it, spreading it evenly.
- Once your oven has preheated, place the flour in there for 5 minutes. Don't shorten the time.
- When the time is up, remove the heat treated flour from the oven and allow it to cool fully.
Making the brownie cookie dough:
- In a medium-sized bowl, mix the sugar maple syrup, warm vegan butter and peanut butter until the mixture becomes smooth.
- Sift in the flour along with the cocoa powder. Combine well.
- Finally add in your soy milk followed by folding in the chocolate chips. Serve.
Video
Notes
- When I have made this chocolate cookie dough in the past, I have filled and topped it with different things. You can stir in things such as, chopped nuts, dried fruits or even your favorite cereal! Puffed rice tastes amazing inside cookie dough.
- When testing this recipe, I have sometimes chosen to leave out the plant milk in order to see what happens. Ultimately, it is quite dense and firm when you don't add it in. The soy milk makes it much creamier and easy to eat.
- Heat treating the flour is by far the most important step. Healthy and safety is always the priority. Please don't ever eat raw flour as this can make you very unwell.
Claire says
Cookie dough heaven!!!